Northern Ireland’s lough neagh eel, has become quite a delicacy in Europe, and has been harvested for years amongst the Irish people. In hopes of keeping evil spirits at bay, it is said that the dish was a popular Halloween specialty that was served in chunks and seared in oil and garlic. While it may be tough to get your hands on fresh eel straight from Irish waters, you can definitely find fresh eel at your local fishmonger.
- 1 Cup flour
- 1 Tablespoon chopped basil
- 1 Teaspoon red pepper flakes (optional)
- 1 medium eel, skinned and filleted
- 4 Tablespoons sunflower oil
- 3 cloves garlic, minced
- 1 lemon, halved
In a small bowl, mix the flour, basil, rosemary, and red pepper flakes.
Slice the eel into 2-inch-thick cutlets. Squeeze the lemon halves over the cutlets. Coat both sides of the cutlets in the flour mixture, set aside.
Heat the oil in a skillet over medium-low. Sauté the minced garlic until soft and fragrant, about 1 minute. Add the cutlets 1 by 1 into the pan. Fry until the coating is crispy and the eel is cooked through, about 3 minutes per side.